Black beans vs pinto beans nutrition

Mexican food frequently involves beans, whether they are black beans or pinto beans. Many people have their opinion on the various beans and have their own preferences. Though some people appreciate both, many people prefer consuming the bean that offers the most nutritional value. Today, we at Eddie’s Mexican Restaurant would like to discuss pinto versus black beans.

Nutrition of Black & Pinto Beans

When it comes to nutrition per serving, pinto and black beans stack up. In a package with a similar number of calories, both offer a lot of protein and fiber. Attributed mainly to their high starch content, however, pinto beans contain slightly more carbs and a higher fat content than black beans. Black and pinto beans are virtually fat free when compared to other foods.

Are Pinto & Black Beans High in Purines?

Purines is a naturally occurring chemical in both beans. Potentially leading to gout and the formation of kidney stones, research has shown that purines cause an excess of uric acid in humans. Pinto beans are a low purine bean while black beans have been utilized as part of a treatment plan for gout in Taiwan for decades.

Cooking Black & Pinto Beans

For approximately three cups, dry pinto and black beans require at least one hour of boiling. However, beans soaked for 6-8 hours reduces the overall cooking time. Before serving, canned beans are precooked and often only require reheating.

Pinto VS Black Beans Taste

From salads and soup to rice, cooked black or pinto beans add flavor and bulk to virtually any dish. Each bean, however, is tied to a signature ethnic dish.
Pinto beans are used most often in Mexican-style cuisine throughout America. Used in dips and to fill burritos and other wraps, you may recognize these beans in their mashed form as refried bean. Also, in Brazil, pintos are also a staple along with meat and rice. Almost all of Latin America, and many Hispanic enclaves in the United States include black beans as a staple. In several regions of Brazil, black beans are a very popular bean and is used in the national dish, feijoada. There are many other dishes that call for black beans as well.

Texture of Black & Pinto Beans

Especially for those who want to experiment with cooking, texture is one important distinction between the two beans.
Being slightly smaller, and having a firm, al dente texture, black beans have a firmer texture and commonly used in soups, because they can stand up to high temperatures and resist moisture that might turn other beans mushy. Black beans are often described having a similar texture as mushroom texture. Pinto beans are excellent for mashing and do have a similar texture to that of a boiled potato.

Pinto & Black Bean Plant Origin

Though they are essentially plants that offer beans as fruit, both pinto and black beans come from leguminous plants. Similar plants produce edibles like peanuts, tamarind, and lentils. Though you could use dried or fresh beans as seeds if you intend to grow beans in your garden, the beans essentially define the plant they come from.

Geographic Origin of Black & Pinto Beans

Used extensively by indigenous populations there, the black bean originated in Central and South America. During the 15th century by Spanish explorers, the bean was transported to Europe. Being eaten as long ago as 300 BCE in Brazil, the pinto bean also originated in Peru. Migrating indigenous tribes took the pinto as far north as Colorado. Pinto beans are the most popular bean in Mexico and North America and are a staple.

Etymology of Pinto & Black Beans

Named for the signature color, black beans do not change when cooked. Referring to the bean’s brown-with-spots appearance “pinto” means painted in Spanish. The pinto only appears this way when dry and uncooked, however.

Authentic Mexican Cuisine in Las Vegas, Nevada (Just Minutes from Summerlin, North LV, Paradise, Lone Mountain & Henderson, NV)

Whether you prefer black beans or pinto/refried beans, Eddie’s Mexican Restaurant has various delicious dishes that accommodates your taste buds. Come by and see us today!

They’re also the type of beans I consume the most, especially after having transitioned to a vegan diet.

Not only are they versatile to a point you can include them in a wide variety of dishes, but they’re also nutritional powerhouses. 

With that being said, they still have a few differences when it comes to their appearance, flavor, texture, and even nutritional composition.

In this article, I’ll tell you everything you need about both beans, including their differences.

What are Black Beans?

Black beans are beans produced by different varieties of the legume Phaseolus vulgaris.

They also go by the name of turtle beans, and they’re small ovoid legumes with black glossy shells. 

They are commonly associated with Latin American cuisine but their versatility allows them to be used across different cuisines around the globe.

The history of black beans is ancient. They were first cultivated 7,000 years ago in the region of South America now known as Peru and since they grow efficiently in warm weather, they eventually became an integral element of South American cuisine.

Other varieties of beans also entered cultivation during this period, including pinto beans, which are now also common in Europe thanks to early explorers who brought beans back with them in the 1500s. 

Needless to say, they’re available in most grocery stores, typically in dry and canned form. 

Black beans (and other beans in general) are packed with nutrients, including protein, fiber, folate, antioxidants, vitamin B, as well as numerous other vitamins and minerals. Plus, beans are cheap to produce (unlike meat), which means they’re crucial to people in low-income countries.

Combined with a carbohydrate source like brown rice, black beans become a complete source of protein, hence why it’s a combination you’ll often see in vegetarian meals.

What are Pinto Beans? 

Pinto beans are also legumes that belong to the legume family Phaseolus vulgaris, a wide classification of beans that also includes navy, kidney, and black beans. 

Like black beans, pinto beans are also native to Central and South American. They’re present in many Mexican dishes, but it’s in the United States where pinto beans are consumed the most— though they’re also widely available in other parts of the world. 

“Pinto” means “painted” or “spotted”, which refers to how the beans look before they’re cooked. Many individuals believe that the beans were named after the pinto horse, which has a similar color profile. As the beans cook, the spots disappear and they end up fully brown or slightly pink. 

Also, like the black beans, the pinto beans are high in protein and fiber and are also a great source of vitamin B1, potassium, and iron. For vegans like me and my wife, they’re a great alternative to meat. 

You can typically find fresh pinto beans in farmers and local markets, but it’s more common to find them either in canned or dried form at the supermarket. 

Main Differences Between Black Beans & Pinto Beans

There are a few differences between black beans and pinto beans, but they’re not that significant— with that being said, they still exist, so we cover each one below. 

Appearance

As you may have noticed, black beans and pinto beans are aesthetically different. 

Black beans are small and oval, whereas pinto beans tend to be larger in both width and height. What sets them apart, however, is their color profile.

Black beans are completely black and remain that way even when cooked. Pinto beans are light brown but are covered in shades of dark brown.

However, pinto beans turn completely brown when cooked, as a lot of the dark brown pigments disappear. 

Flavor Profile

Despite belonging to the same family, black beans and pinto beans have a slightly distinct flavor profile. 

Some people suggest that black beans have a taste that is similar to mushrooms, however, they seem to take on the flavor from salt and the different spices and ingredients they are cooked with.

If I had to describe their flavor, I would say they have a soft, hearty, yet mild taste. They don’t have an overwhelming flavor, which is precisely why they’re so versatile. 

Pinto beans are also soft, but they’re a lot more creamy and nuttier— so it’s like they tend to be susceptible to the effects of moisture exposure and crumble in food. 

Texture

They are also quite different when it comes to texture. 

Black beans are sturdy and tend to hold their shape, regardless of the dish you include them in. They’re more resistant to higher temperature and moisture, so they’re able to retain their structure without crumbling or becoming mushy. 

This makes them an ideal option for hearty soups that offer some consistency. 

Pinto beans are the opposite. They are less sturdy, so they’re more susceptible to temperature and moisture, which means they tend to crumble and take on a mushier texture in dishes. 

This is not always the case (and it’s something you can control when cooking them), but I would say that it makes them a suitable option to make foods like veggie burgers, and other meat alternatives. 

Nutrition Facts

Both black beans and pinto beans are incredible nutrient sources, hence why they’re a staple ingredient in Latin America and show up in a wide range of dishes. 

Since meat isn’t always available in low-income countries, these beans are seen as a great protein alternative. That is not all, however.

Both are also rich in antioxidants— which are compounds that protect the cells in your body by fighting against cell oxidation— thus reducing your risk of conditions like heart disease and cancer. They also contain a variety of micronutrients such as vitamin B1, folate, iron, and potassium. 

Black beans and pinto beans are not that different nutrient-wise, but black beans seem to be slightly superior— as they’re more nutritionally dense than pinto beans. 

Black beans are higher in protein and fiber content per cup than pinto beans. Black beans also have fewer carbohydrates and starch than pinto beans, which also makes them slightly less caloric. 

In generaly, black beans also have a higher density of micronutrients than pinto beans— so they contain more vitamins and minerals, even though the difference is not staggering. 

Conclusion

Black beans and pinto beans have a few differences here and there— particularly in terms of appearance, flavor, texture, and nutrition. 

These differences, however, are not significant enough to claim that one ingredient is better than the other— so can say they’re just different. 

At the end of the day, it’s important that you have a well-balanced and varied diet, which means alternating between different beans from time to time. 

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